Development of a novel food preservation technique using natural antimicrobial agents

Thesis Abstract

Abstract
The preservation of food products is a critical aspect of the food industry to maintain food safety, quality, and shelf life. Traditional food preservation methods often involve the use of synthetic additives, which may raise concerns regarding their safety and impact on human health. In response to this, there is a growing interest in developing alternative food preservation techniques that utilize natural antimicrobial agents derived from plants, herbs, and other sources. This thesis focuses on the development of a novel food preservation technique using natural antimicrobial agents to enhance the safety and quality of food products. Chapter One provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance, and structure of the thesis. The chapter also includes the definition of key terms related to the research. Chapter Two comprises a comprehensive literature review that explores existing knowledge on food preservation techniques, natural antimicrobial agents, and their potential applications in the food industry. The review identifies gaps in the current research and provides a theoretical framework for the study. Chapter Three details the research methodology employed in developing the novel food preservation technique. This chapter outlines the research design, sampling methods, data collection techniques, and data analysis procedures. It also discusses the validation of the technique and any ethical considerations. Chapter Four presents a detailed discussion of the findings obtained from the research. This chapter analyzes the effectiveness of the novel food preservation technique in inhibiting microbial growth, extending shelf life, and maintaining the quality of food products. The results are compared with existing preservation methods to assess the feasibility and potential advantages of the new approach. Chapter Five offers a conclusion and summary of the thesis, highlighting the key findings, implications, and recommendations for future research. The study demonstrates the feasibility and potential benefits of using natural antimicrobial agents in food preservation, offering a sustainable and safer alternative to traditional methods. The findings contribute to the advancement of food science and technology, emphasizing the importance of developing innovative solutions to meet the evolving needs of the food industry. In conclusion, the development of a novel food preservation technique using natural antimicrobial agents represents a promising avenue for enhancing food safety and quality. This research contributes to the ongoing efforts to promote sustainable and healthy food practices, offering valuable insights for researchers, food professionals, and policymakers in the field of food science and technology.